Re: Asparagus and poached eggs.
Good tip Beryl.
If you're feeling extravagent, another easy way is to roast asparagus for around 15 minutes (180-200c) with a little olive oil to stop them drying out.
I find this method concentrates the flavour nicely, steaming being the next best (with boiling some of the flavour gets lost in the water). Roasting is less time critical so good if (like me) you're not brilliant at getting everything ready fior the table at the same time.